Hi everyone, how are you all doing? This recipe has been on my mind for almost three years now. Yup. It has been that long. I kept it the draft, but I just never got to make it until I had loads of chicken to use up and I was wondering on how many ways to use it apart from grilling or bbq(ing). It was then I remembered that I hadn’t made this recipe and now would be a great time to make it.
So I researched on it and let me tell you, there are loads of variations of this stew. Some off base, some with too many ingredients and some were just right. So what I did was study what they all had in coming and then I just utilised the information and made this simplified version that would be very easy to make, but not compromising on the key ingredients.
The name brown Stew is derived from the colour and to get that, you need to use brown sugar. Now for me I was worried, because I didn’t want to use too much sugar in my cooking at all. So I found another key ingredient which can be used in place of brown sugar and that’s browning
But here is the thing…. browning is basically melted brown sugar with added water. I know right. I am stillback to the sugar matter.
But however the good news is that the amount of browning needed to the ratio of sugar (tbs) is less. With browning you just need about a teaspoon to just a tablespoon. However with brown sugar you need two tablespoons of that. You see why?
So on here I have included a photo instructions on how to make browning.
Source: YouTube: (cute2junie)
PLEASE BE CAREFUL, USE LOW HEAT AND WARM WATER (to mix)
How to make browning
- Heat up 3-4 tablespoons of brown sugar in a medium sized pan.
- Continue stirring with a wooden spoon until sugar has melted
- Keep stirring as the sugar will change colour from light brown, to dark.
- Once dark, add a little bit of warm water to it and continue to mix.
- Let it cool down completely before you use
That’s your browning done!
Ok let’s get started shall we
- Lime or lemon
- 2 tablespoons of Ketchup
- Sliced Carrots
- 1 tbs Onion powder
- 1 tbs of Garlic powder
- 1 tbs of Ginger powder
- 1 tbs of Smoked paprika powder
- 1 tbs All purpose seasoning
- 1 tbs of All spice seasoning
- 2 large Spring onions (use both white and green part)
- 1 medium sized White onions
- Half a Yellow pepper
- Half a Green pepper
- Half a Red pepper
- Browning or 2 tbs of brown sugar
- 2 cups of Water
- Salt to taste.
- 2 medium sized bowl
- 1 heavy duty pot
- Wooden spoon
Prep time: 10 mins (cutting up the other ingredients)
Remove the skin from the chicken and clean with lime juice or lemon juice. Rinse afterwards
Next add the dry ingredients (paprika, garlic, Ginger, onion powder, all spice, all purpose seasoning) mix together and marinade for 2 hours of preferably overnight
Then add the browning sauce
Once mixed, heat up the oil. Once hot, add the chicken and fry to 3 minutes on each side.
Some would prepefer to brown the chicken for longer, but I didn’t want that, as I am still trying to keep it healthy a bit -and not saturate the chicken with too much oil
After 3 minutes (remove from the oil and decant most of the oil. Just save at least a tablespoon
The pot will look like this after you remove the chicken, that is absolutely fine. You will need it for flavour, so make sure you use the same pan to continue cooking
Now add the vegetables, mix and let it steam/fry for 3 minutes
After 3 minutes..
Add the ketchup and water. Mix well and cover the pot. Cook on low heat for 20 minutes. Add salt to taste
After 20 minutes, it would have gone darker (excuse the not so great picture)
Allow it to cook for a further 10 minutes
Remove from the heat and let it settle for a bit.
I served mine with rice and peas (not the green peas.. it’s also known as kidney beans). I have a recipe for rice and peas on the blog, be sure to check it out. It just serve it with plain white rice.
I’ll see you all in my next post
Love Duchess O